Jeremy Clarkson appeals local council’s “excessive” closure notice of Diddly Squat Farm
Bryan Webb’s former Michelin-starred Tyddyn Llan has been put on the market
Possible mass winter closures as energy bills balloon to 300 percent
Three Restaurant closures announced in one week
Peg London annouces its closure at the end of the week
Josh Overington announces closure of Le Cochon Aveugle
Owners Bryan and Susan Webb have put their Tyddyn Llan restaurant with rooms in Llandrillo, Denbighshire up for sale after 20 years of business.
The 13-bedroom property, listed with Hart and Co Residential and on the market for £1.8m, was built in 1742 and served as a private shooting lodge of the Duke of Westminster.
The restaurant with rooms quickly became a favourite amongst Wales’s top chefs, and a destination for fine diners, after it won and held a Michelin star between 2010 and 2020.
Owner Bryan Webb took his first head chef's post at the Café Rouge in London’s Barbican, before moving to Hilaire in Old Brompton Road in 1987, establishing his name within the London food scene.
Bryan took over the kitchen from Simon Hopkinson before he took over Hilaire as chef-patron in 1990 where he met his wife Susan, who worked at Antony Worrall Thompson's Ménage Á Trois.
The pair have worked together ever since before tying the knot in 1995.
The couple sold Hilaire in 2001 due to rent rises before taking a year off travelling, with a view to return to Wales.
When a deal for a pub near Monmouth fell through, Bryan and Susan shortly took over Tyddyn Llan after staying there for a night, knowing that the owners were planning on selling property.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
Bryan Webb’s former Michelin-starred Tyddyn Llan has been put on the market
Jeremy Clarkson appeals local council’s “excessive” closure notice of Diddly Squat Farm
Possible mass winter closures as energy bills balloon to 300 percent
Three Restaurant closures announced in one week
Peg London annouces its closure at the end of the week
Josh Overington announces closure of Le Cochon Aveugle
